Keto Taco Bowl Recipe
Ingredients
Ingredients for 4 bowls:
- 2 slices bacon
- 3 cups raw Brussel sprouts, thinly chopped
- juice from 1 lime
- 1 tablespoon avocado oil (or olive oil)
- 1 tablespoon garlic, minced
- 1/3 cup red onion, diced
- 20oz 85% ground beef
- Note: for keto, select meats with a higher percentage of fat, but you can make this recipe leaner as well by using leaner ground meat.
- Substitute: veggie ground
- Seasonings
- 1 teaspoon cumin
- 2 teaspoons smoked paprika
- 1 teaspoon chili powder
- fresh cilantro, chopped
- fresh lime or lemon to taste
- sea salt & pepper to taste
- 2 large ripe avocados
- Garnish (optional)
- 2% Greek yogurt
- shredded cheddar
- pico de gallo
Steps
Step 1
Set a nonstick skillet on medium heat, add bacon. Cook until crispy, about 5 minutes. Remove the slices from the skillet.
Step 2
Add shredded Brussels sprouts to the skillet and cook for 3 to 5 minutes, until the outside edges are seared. While it cooks, add lime juice and a pinch of sea salt & pepper. Remove from the skillet.
Step 3
Add olive oil, garlic and red onion. Caramelize the onions for 3 minutes before adding the ground meat.
Step 4
Chop up the meat in the skillet for about 2 minutes, then add the seasonings. Continue chopping and cooking until the meat is no longer pink, about 5 minutes. Season to taste with sea salt & pepper, cilantro and lime or lemon juice.
Step 5
Slice the avocados in half and remove the pits. Using a fork, mash up the flesh of the avocado, then form a large hole/dip inside the avocado for the filling.
Step 6
Add sauteed Brussel sprouts and meat, then top with garnish.